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This week Rick Stein heads to southern Spain and the historic city of Cadiz. Rick is captivated by its narrow winding streets walking in the footsteps of the ancient Phoenician and Arab traders whose influence on the city can still be seen to this day. White houses and golden Moorish domes contrast against the deep blue Atlantic and a myriad of bars and tavernas offer tantalising tapas of chick pea stews, cured pork lardons, freshly grilled mackerel and rice dishes flavoured with garlic, saffron and parsley. But above all, Rick times his visit perfectly to enjoy the city's two most revered culinary stars - fresh tuna and Manzanilla sherry. At home Rick cooks arroz verde and flamenco eggs, vibrant with the colours of the Spanish flag.